Author Topic: Where Art Thou, Peter Taylor? (Read 11129 times)

Pete-zza · « **on:** July 14, 2009, 01:05:15 PM »

No doubt there are many members who have noted that Peter Taylor (pftaylor) has not been active on the forum for some time. There is a good explanation for this. Pete has been working busily to open his new pizzeria and wine bar, Wood Fired Pizza Wine Bar, which opened to rave reviews over the past few weeks. The URL for the website for his new venture, which features the Raquel pizza among several others, is http://wood-firedpizza.com/default.aspx.

It is always exciting and gratifying to see one of our own take pizza making to the next level. I wish Peter all the very best with his new venture, and look forward to feedback from those members who are fortunate to be near Peter's place to meet Peter and to try his pizza creations (the Raquel pizza is currently the most popular, followed by the Carnivore). In due course, once Peter gets his sea legs under him, I expect that we will be hearing more from him on the challenges of opening and running a quality pizza operation.

Peter

pcampbell · « **Reply #1 on:** July 14, 2009, 02:01:53 PM »

this is so great

we'll have to make a detour next time on our way down to florida.

WestCountry · « **Reply #2 on:** July 14, 2009, 02:57:28 PM »

This is awesome news!! Wishing Peter Taylor (pftaylor) all the BEST in his new adventure

Chris

Bill/SFNM · « **Reply #3 on:** July 14, 2009, 03:18:11 PM »

Way to go Peter!!!!!!! If any one I know can make this a success, it is you. Congratulations on a great beginning.

This made me laugh:

Quote

We also prepare our dough without refrigeration of any kind adhering to the ancient tradition of a long room temperature fermentation with a natural yeast our executive chef caught off the coast of Florida.

Off the coast? Were you trolling or bottom fishing? Live bait or lures?

Can't wait to pay you a visit.

Bill/SFNM

pftaylor · « **Reply #4 on:** July 14, 2009, 04:04:45 PM »

I miss you all...Thanks for the outpouring of heartfelt thanks as it is much appreciated.

Operating Wood Fired is a blast and a dream come true. I'm still pinching myself. I can honestly say that I've monetized my passion and I can now die in peace. The good people of Tampa seem to enjoy Pizza Raquel as much as I enjoy making her which makes it a win-win for all.

Not a bad way to make a living if you ask me...

pcampbell · « **Reply #5 on:** July 14, 2009, 05:20:00 PM »

Can you give us any more details.

Same oven design as in your back yard? Any pics? Are you making the pizzas?

Mad_Ernie · « **Reply #6 on:** July 14, 2009, 05:29:09 PM »

Wow! Congratulations Pete! Not only well-deserved, but a real boon to the Tampa area. We, the less fortunate who live elsewhere, will simply have to live vicariously through your endeavor and achievements.

jeff v · « **Reply #7 on:** July 14, 2009, 08:53:39 PM »

Much success pft!!

Jeff

widespreadpizza · « **Reply #8 on:** July 14, 2009, 08:57:10 PM »

Nice work PFT! well done. I'll be by sometime hopefully within the next couple years. Until then keep it real. -marc

trosenberg · « **Reply #9 on:** July 14, 2009, 09:23:21 PM »

AS they say in Naples "mazel tov"!

scott r · « **Reply #10 on:** July 15, 2009, 08:14:31 AM »

Quote from: pcampbell on July 14, 2009, 05:20:00 PM

Can you give us any more details.

Same oven design as in your back yard? Any pics? Are you making the pizzas?

just in case he doesn't get back to answer, Its the same design, but a larger oven, and of course he is making the pizzas!

andreguidon · « **Reply #11 on:** July 15, 2009, 09:21:42 AM »

Congrats Peter, hope you the best, and I'm going to Florida for new years, and for sure will stop by....!!!

Chef_Boy-R-Dee · « **Reply #12 on:** July 15, 2009, 09:29:00 AM »

Break a log!

PizzaHog · « **Reply #13 on:** July 16, 2009, 03:28:14 PM »

I just found this post.
Way to go PF!
Congrats and best of luck.
Hog

acbova · « **Reply #14 on:** July 22, 2009, 09:09:32 PM »

OK I'm new here, but let me give a quick review. I had the Raquel. The crust is crispy, the dough has a great flavor inside. The toppings are just he right amount and of the highest quality.

I had all my curious questions about wood fired ovens answered (and I want one).

It was a great pizza. I expect to be back next week or the following one.

Thanks Peter!

Tony

JConk007 · « **Reply #15 on:** July 22, 2009, 11:20:50 PM »

GREAT Stuff Pete!
I hope BTB can get by for some thin cust even though he is a deep dish Chi guy.
Signed up for news letter eevn though I am in NJ But I will show up some day!
Place looks great and I KNOW the pizza tastes great

Best of luck and keep us posted on the day to day for those of us who dream of opening someday somewhee, somehow
Thanks
John

pftaylor · « **Reply #16 on:** July 27, 2009, 06:41:54 PM »

Creative Loafing just previewed Wood Fired. This is our first press...

Restaurant Preview: Wood Fired Pizza Wine Bar near USF
From decor to dough, this pizza place is the work of one man.

Here is the link:

http://blogs.creativeloafing.com/dailyloaf/2009/07/27/restaurant-preview-pizza-passion-and-history/

shango · « **Reply #17 on:** July 27, 2009, 07:12:06 PM »

Too cool, Peter!! can't wait to try it!

andreguidon · « **Reply #18 on:** July 27, 2009, 07:23:10 PM »

Congratulation again ! ill be in FL (palm beach) for new years, and for sure will stop by !

The Slice · « **Reply #19 on:** August 09, 2009, 09:00:58 PM »

I was able to visit Mr Taylors Wood Fired Pizza and sample the wares and all I can say is wow. The pizza was outstanding.The crust had that perfect char on the bottom and then the melt in your mouth texture thereafter. Lots and lots of flavor with the crust as well. The sauce was very tasty san marzannos with a nice oregano and basil flavor and the mozz was outstanding as well.

It was also a pleasure to meet Peter. Hes such a great guy and I really enjoyed hanging out with him and discussing pizza and of course getting to eat his pizza. I'm sure he'll do well in tampa town once he establishes enough addicts for his pizzas which shouldn't take too long.

Peter, can't wait to visit your shop again.. It was surely a pleasure..
Thanks,
The Slice